Summer Squash Zucchini Stir-Fry

I have been having cravings for veggies lately because I feel heavier...I need to cut down on fats and meat, and instead stuff myself up with more fiber and vitamins.

If I were in the Philippines and someone asked me what this was, I would have answered, "ginisang gulay" or "lutong bahala na," but I am posting it anyway in my blog, with a more appropriate name. Actually, both summer squash and zucchini are categorzed into "summer squash," in contrast with winter squash, where butternut squash (and other hardy varieties) would fall into, the kinds that keep good in the pantry. This is so easy and good, even my kids love it. I just got about an ounce of meat thinly sliced off a frozen steak which I later on cooked as bistek tagalog (which reminds me, I have not posted a recipe here for bistek!).

Ingredients
2 tbsp butter
1-2 oz thinly sliced beef (or whatever meat or seafood; added for flavor) - optional
1 stalk celery, cut in half longitudinally then cut into small cubes
1/2 each of red and green bell peppers (I used frozen ones), diced
1 zucchini, cut in wedges
1 summer squash, cut in wedges (the longitudinal one like zucchini, but you may want to use the sunburst?-like type)
3 tbsp Kikkoman stir-fry sauce (or to taste)
dash of pepper

Instructions
Heat wok on medium for about 5 minutes. Add butter until clarified. Stir-fry beef for 1 minute. Add celery and bell peppers and stir-fry for about 1 minute. Add the summer squash and zucchini. Stir fry for bout 2-3 minutes. Add stir-fry sauce and stir. Season with pepper.

Serve on plain rice.